foie gras – Organic Authorityhttp://www.organicauthority.com
Organic Authority - organic food, organic living, green living, organic thoughts.Wed, 21 Feb 2018 23:39:22 +0000en-UShourly1https://wordpress.org/?v=4.8.2Are You Eating the 13 Most Controversial Foods? (Hint: They All Come From Animals)http://www.organicauthority.com/are-you-eating-the-13-most-controversial-foods-hint-they-all-come-from-animals/
Thu, 14 May 2015 10:00:10 +0000http://www.organicauthority.com/?p=35744We hear a lot about GMOs, artificial sweeteners, flavors and colors in our foods. We’re concerned over antibiotics and trans fats. These are foods mired in controversy—and for good reason–but they might not be the most controversial foods out there. In fact, it’s the animals many of us put on our plates every day—several times […]

We hear a lot about GMOs, artificial sweeteners, flavors and colors in our foods. We’re concerned over antibiotics and trans fats. These are foods mired in controversy—and for good reason–but they might not be the most controversial foods out there.

In fact, it’s the animals many of us put on our plates every day—several times a day!—that are not only controversial for ethical reasons, but for environmental reasons as well.

According to the Daily Meal, there are quite a few foods more worthy of our concern. There are issues over the sustainability of certain foods (Bluefin tuna and shark fins, for example), and other foods call our ethics into question, such as veal and foie gras. We’ve added a few more to the list too:

1. Beluga Caviar: This expensive caviar hails from the Beluga sturgeon, a critically endangered species protected by the United States Fish and Wildlife Service.

2.Bluefin Tuna: Stocks of Bluefin are on the decline, as overfishing has depleted the much prized fish. But consumption has yet to decline to match the dwindling population, particularly in Japan where it’s still a mainstay of sushi lovers.

3. Bushmeat: It’s not uncommon in Asia and Africa and parts of Central and South America to see bushmeat on a table. These animals differ from wild game animals because they’re largely non-domesticated and often an endangered or threatened species, such as monkeys, great apes like gorillas and chimpanzees, hippos, fruit bats, and lemurs, reports the Daily Meal. What’s worse, improper handling can lead to health risks including smallpox, measles, rabies and HIV.

4.Chilean Sea Bass: The Patagonian toothfish, better known as Chilean Sea Bass, comes most often from unsustainable sources. Meanwhile, the catch method can also kill thousands of seabirds every year.

5.Dolphins: Yes, dolphins. You can purchase dolphin meat in Japan. And even though the animals aren’t technically endangered, their “nonhuman persons” status in several countries makes it a little more difficult to swallow. Literally.

6. Foie Gras: While California recently overturned its ban on the sale of foie gras in the state, that doesn’t make it any less heinous of a practice. It’s gruesome stuff: force-feeding ducks and geese until their livers are so big they’re about to explode.

7. Horsemeat: The horsemeat scandal that rocked Europe recently still has people squirming at the butcher, and for good reason. While some countries around the world still embrace horsemeat, it’s a little bit like eating your dog, even if you’ve never been on a horse, no?

8. Rabbit: Urban farms are getting in on the rabbit game and even Whole Foods is now selling rabbit meat—but not without protest. A number of concerned consumers have petitioned the store to ditch rabbit meat, not because rabbits are endangered or anything, but because they’re cute. And while that’s no reason to eschew one animal over another, it does make the discussion about the ethics of eating animals a lot easier for some folks.

9.Shark Fin: A delicacy in China, shark fin soup is wreaking major havoc. More than 70 million sharks are killed for their fins every year, and now as many as one-third of shark populations face extinction.

10.Veal: It’s been at the top of the controversial food list for a long time. After all, who wants to eat a baby? But the practice is still in effect, with these adorable baby cows living in dark crates away from their mothers.

11. Pork: Bacon may be the favorite food of Americans as of late, but it’s not doing pregnant or nursing pigs any good, as many of them are forced into gestation crates so small they can’t even turn around. Chipotle has taken a big stand against gestation crates, allowing its pork carnitas to be unavailable for months until its suppliers correct the issue.

12. Cheese: If there’s any food that trumps bacon, it’s got to be cheese. But don’t let your cravings blind you to this truth: dairy cows live long and stressful lives. They’re routinely impregnated and then separated from their newborn calves. What’s worse, milking machines create painful and often infected udders that require excessive antibiotics.

13. Eggs: Did your eggs come from chickens in your backyard? If so, consider yourself—and the chickens!—quite lucky. Most eggs are produced by hens raised in battery cages, which are so cramped they force the animals into unhealthy behaviors.

]]>Foie Gras Is Back on California Menushttp://www.organicauthority.com/californias-taste-for-animal-cruelty-overturns-foie-gras-ban/
Fri, 09 Jan 2015 12:00:00 +0000http://www.organicauthority.com/?p=33410Foie gras, the fur coat of the food industry, is back on California menus after a federal judge overturned a statewide ban on the pâté made from fatty duck and geese livers under contentious force-feeding methods. Long considered one of the cruelest foods for its required force-feeding to engorge the animals’ livers to create the rich flavor […]

Foie gras, the fur coat of the food industry, is back on California menus after a federal judge overturned a statewide ban on the pâté made from fatty duck and geese livers under contentious force-feeding methods.

Long considered one of the cruelest foods for its required force-feeding to engorge the animals’ livers to create the rich flavor of foie gras, the ban was a triumph for the animal rights movement.

The foie gras ban went into effect in 2012, eight years after California voters first approved a ban on both the production and sale of foie gras in the state. “Now U.S. District Judge Stephen V. Wilson has ruled that the ban clashes with an existing federal law that regulates the sale and distribution of poultry products,” reports NPR. While the judge overturned the ruling on the sale of foie gras pâté in California, it is still not permitted to be produced within state lines.

Two foie gras producers and Los Angeles-based Hot’s Restaurant Group filed suit against the ban the day after it went into effect in 2012.

Hot’s Kitchen, based in Hermosa Beach, Calif., “is among the many restaurants in the state that have been skirting the ban ever since it took effect, illicitly stashing and serving foie gras,” reports NPR. “Chefs and foodies likened the ban to Prohibition, and ‘duckeasies’ popped up to satisfy demand for foie gras, which usually sells at a premium in high-end restaurants. But by offering it free as a gift from the kitchen, restaurants argued they weren’t “selling” foie gras or violating the ban.”

“A line will be drawn in the sand outside any restaurant that goes back to serving this ‘torture in a tin,’ and whoever crosses that line identifies themselves with gluttony that cannot control itself even to the point of torturing animals,” PETA president Ingrid Newkirk told NPR in an email.

That hasn’t stopped restaurants from celebrating the judge’s ruling. According to NPR, restaurants from Los Angeles to San Francisco “are offering celebratory treats, from seared foie gras on a stick wrapped in pink cotton candy to foie gras and beef burgers.”

]]>Top Chefs Drop French Foie Gras Supplier Because of Animal Abusehttp://www.organicauthority.com/top-chef-drops-foie-gras
Mon, 25 Nov 2013 08:00:59 +0000http://www.organicauthority.com/?p=26205Foie gras is a contentious issue, pitting the culinary world against animal rights activists. Many chefs and restaurateurs argue that the production of foie gras is not unethical and have even referred to the discussion over banning the product in California as “f*cking bullshit.” Often the argument is that there are far greater problems to tackle […]

Foie gras is a contentious issue, pitting the culinary world against animal rights activists.

Many chefs and restaurateurs argue that the production of foie gras is not unethical and have even referred to the discussion over banning the product in California as “f*cking bullshit.” Often the argument is that there are far greater problems to tackle in the food industry, like factory farming. On the other side of the issue, however, are the animal rights supporters, advocating hard against a procedure that involves fattening of duck or goose liver, most often through the process of force feeding. But even in this polemic world there is starting to be some cross over.

In a recent campaign, animal rights advocates called on top chefs to stop serving foie gras, after a video exposing the practices of supplier Ernest Soulard farms was released. The video, produced by French animal rights group L214, shows the treatment of ducks at various Soulard farms. [Note: this is a graphic video.]

In response to the campaign, Gordon Ramsay, the acclaimed British chef, announced that he would stop using foie gras from Ernest Soulard. While foie gras production in the United Kingdom is illegal, purchasing it is not. Even Joël Robuchon, one of France’s most well-known and decorated chefs, has chosen to drop the supplier. According to Eater, “Ernest Soulard maintains that they meet quality standards, and that ducks roam the grounds free for 12 weeks before a 10-day feeding process begins.”

The video was also used to get Amazon UK to stop selling foie gras products – a move that predictably, the French weren’t very happy with. Thirty-eight million ducks and geese are killed in France every year to make the delicacy, a well-respected artisan tradition in the French food world. In recent years, some producers have pushed “ethical foie gras.” One of the most notable, who fattens his geese and ducks naturally instead of force-feeding them, is Spaniard Eduardo Sousa who has presented a TED talk on the subject.

]]>California, Say Sayonara to Foie Gras!http://www.organicauthority.com/foodie-buzz/california-foie-gras-ban.html
Mon, 21 May 2012 00:13:06 +0000http://www.organicauthority.com/s1-foodie-buzz/c4-foodie-buzz/california-foie-gras-ban/In 2004, Arnold Schwarzenegger signed into law a ban on force-feeding geese to produce foie gras and a ban on selling foie gras in California. But the law was designed not to go into effect until July of 2012 to give California producers time to propose and implement alternative production methods. It seems procrastination ruled […]

In 2004, Arnold Schwarzenegger signed into law a ban on force-feeding geese to produce foie gras and a ban on selling foie gras in California. But the law was designed not to go into effect until July of 2012 to give California producers time to propose and implement alternative production methods. It seems procrastination ruled the day, however, and although the newly formed Coalition for Humane and Ethical Farming Standards sent a proposal off to Sacramento in April to try to stay the ban, it was too little, too late. As of July 1st, California will be a foie gras-free zone.

Containing some of the finest restaurants and finest chefs in the country, the Californian culinary world is up in arms. Chefs and diners have been experiencing a drawn-out farewell to foie gras with protest dinners and $150-a-plate festivals of foie gras. Charlie Hallowell, chef and owner of Pizzaiolo in Oakland, was even quoted as saying, “It’s a cheap and easy target for animal rights activists. We should f*cking ban McDonald’s!”

And, foie gras does not have to be produced through use of feeding tubes and other cruel practices. Think of the French farmer a century ago, carefully tending his flock and looking after his birds, pampering them and feeding them the best food so that he could later harvest their livers. California’s ban took the cultural history of the food into account when it provided its producers eight years to study and implement different practices.

While it’s difficult for any food lover to imagine French Laundry and all the other fantastic dining gems in California without foie gras on their menus, it’s also hard to empathize with critics of the law, who are, in essence, defending animal cruelty and bringing no alternatives whatsoever to the table.

]]>From Our Friends: May 11, 2012http://www.organicauthority.com/from-our-friends/from-our-friends-may-11-2012.html
Fri, 11 May 2012 14:57:14 +0000http://www.organicauthority.com/s12-features/c39-from-our-friends/from-our-friends-may-11-2012/We’ve put together a pretty stand-up roundup From Our Friends for you this week! Start the weekend off right with posts on freshly grown carrots, sprouting, BPA-free dishware, how much sugar is really in your breakfast, and a look at California’s upcoming ban on Foie Gras. We know they are all great articles because they come […]

We’ve put together a pretty stand-up roundup From Our Friends for you this week! Start the weekend off right with posts on freshly grown carrots, sprouting, BPA-free dishware, how much sugar is really in your breakfast, and a look at California’s upcoming ban on Foie Gras. We know they are all great articles because they come from some of the best resources on the web. Enjoy, and have a wonderful weekend!

1. Delicate and flavorful, freshly grown carrots are full of nutritional surprises—and are quite different from their supermarket cousins. Read all about them in this article from Experience Life.

2. Would you like to grow your own food? Do you have little space or limited light sources? Do you have time constraints? Would you like to save money? Do you feel like this is an infomercial? If you answered a combination of yes or no to any of these questions, then sprouting is for you! Get started with this post from GreenUp!

3. Do you have little ones running around? Then you’ll love this post from MightyNest on BPA-free dishware sets for kids. All the products listed are made with safe non-leaching materials (glass and high quality stainless steel) for healthy eating.

4. Did you know that California has a pending ban on Foie Gras? Check out this article from EcoSalon that takes a deeper look into this issue, and get all the facts.

5. You may be shocked to find out how much sugar is in your “healthy” breakfast. Start living better with this post from Blisstree that’s going to ruin your day, but save your health.

]]>Wendy’s Opens in Tokyo with $16 Foie Gras and Truffle Burgerhttp://www.organicauthority.com/blog/organic/japans-taste-for-cruelty-sated-with-wendys-foie-gras-burger/
Mon, 02 Jan 2012 08:00:04 +0000http://www.organicauthority.com/blog/?p=10680Wendy’s, the third largest fast-food restaurant chain in the U.S., is making a big deal about re-entering the coveted Japanese market it left in 2009 after more than 30 years with an eccentric offering: A $16 hamburger topped with foie gras and truffle mushrooms. After a two-year hiatus in Japan, the restaurant re-opened in a […]

Wendy’s, the third largest fast-food restaurant chain in the U.S., is making a big deal about re-entering the coveted Japanese market it left in 2009 after more than 30 years with an eccentric offering: A $16 hamburger topped with foie gras and truffle mushrooms.

After a two-year hiatus in Japan, the restaurant re-opened in a luxury Tokyo shopping area with a major focus on the high-end burger and plans for 700 new outlets across the country in hopes to compete with McDonald’s—the number one fast-food chain in Japan.

Foie gras, a pate made primarily from goose liver in a method considered to be one of the cruelest livestock animal practices, requires that metal rods be shoved down the throats of the animals several times a day. This is done so that they can be force fed large amounts of grains that make the animals’ livers more fatty, a process that creates the desired flavor and texture profile of the spread.

The goose feather down industry also relies heavily on birds (ducks or geese) from the foie gras industry, extending the demand to create more interest in foie gras and heightening the concern for animal rights activists and animal welfare groups working to stop the practice.

Officials for Wendy’s stated that the Japanese market goose-liver burgers are not slated for entry into the U.S. market “anytime soon,” but would not say definitively that the offering was out of the question. A ban on Foie gras will go into effect in California later this year.

]]>The 7 Cruelest Foods on Earthhttp://www.organicauthority.com/health/how-often-do-you-eat-the-7-cruelest-foods-on-earth.html
Tue, 22 Nov 2011 11:13:52 +0000http://www.organicauthority.com/s5-health/c8-health/how-often-do-you-eat-the-7-cruelest-foods-on-earth/Most of us consider ourselves to be kind and compassionate, and rightfully so. Humans possess a great capacity for empathy and love; and we rely on support systems of family and friends to not only help us in our times of need, but also to bring us joy and pleasure, love and happiness. For some […]

Most of us consider ourselves to be kind and compassionate, and rightfully so. Humans possess a great capacity for empathy and love; and we rely on support systems of family and friends to not only help us in our times of need, but also to bring us joy and pleasure, love and happiness. For some of us, dogs and cats fit into this discussion; they are as much family members as they are companions. But hidden from our sight are the more than 10 billion animals raised and killed for food every year just in the U.S. Instead, we view cows as burgers or ice cream, pigs as ribs and bacon, chickens as nuggets, wings or eggs.

But if we could see the suffering endured by animals in the name of faster-cheaper-processed foods, we might demand better treatment, or opt out of the system entirely. Can you imagine a world where the harsh treatment of animals happened in the public eye? Could you still stomach a bite of these 7 cruelest foods?

While there is an immense variety of animals consumed around the world, these make up some of the largest animal populations to suffer in the name of the human appetite.

1.Foie Gras: This paté made from goose or duck liver is a French delicacy that has also recently become popular in the U.S. But in order to create this fatty liver spread, birds are forced to live with steel pipes rammed down their throats several times a day with excessive amounts of grain and fat pumped in so their livers bloat. Many of the animals cannot stand because of their swollen liver; they suffer injuries, tear out their own feathers and cannibalize each other from the stress. Opt instead for lentil-walnut paté, hummus or white bean puree.

2. Shark Fins: Regarded as a royal delicacy since the Ming Dynasty, shark fins have become increasingly more popular as more and more Chinese have disposable incomes. The industry has boomed to an estimated 75 million sharks killed each year, threatening the future of several important species. And the act of acquiring the fins is uncommonly cruel: After catching the sharks, their fins are cut off, rendering the great fish incapable of swimming. The mutliated bodies are then tossed back into the ocean where they bleed to death, drown or are eaten by other animals. Besides status, shark fins add little else to soups, so opt instead for a great soup loaded with veggies and herbs.

3. Veal: Because the dairy industry requires cows to be constantly pregnant in order to produce milk, that means there are lots of newborn baby cows taken from their mothers and forced into veal stalls, so tiny they cannot turn around. These intelligent and kind creatures live in darkness while their muscles atrophy from lack of exercise. After as many as five months in these conditions, they endure a traumatic truck ride to slaughter where many are trampled because they’re too weak to stand. Opt instead for seitan or tempeh.

4. Eggs: The majority of eggs come from nearly 300 million chickens living in what are called battery cages. Roughly just 18 by 20 inches, these cages will typically hold between 5 to 10 birds. The normal wingspan of the intelligent, curious and playful bird is 32 inches, which means they never experience spreading their wings while in captivity. The stress leads them to episodes of fighting and cannibalism, and they also often endure major injuries and illnesses. Opt instead for organic tofu omelets, use chia or flax seed gel for baking, or secure a super small-scale local source of free-range, organic eggs that you can verify are sourced humanely.

5. Pork: Any dog lover knows that they’re intelligent, curious and emotional creatures. Pigs have shown to be even more intelligent than dogs, but because we see them as food, we dismiss their personalities and force them into unimaginable suffering. Mother pigs live in what are called gestation crates, which are so small they cannot even turn around, or in some cases even completely stand. Constantly impregnated until their bodies give out, their newborn piglets are taken away from loving mothers after just the bare minimum of nursing. Without pain relief, tails are docked, male pigs are castrated and sharp teeth are broken off with pliers. Opt instead for plant proteins like beans, lentils and nuts, tempeh bacon and Tofurky sausage.

6. Dairy: We think of milk as the most wholesome food there is; however, the secret behind the dairy industry is anything but. In order to produce milk, mammals must be pregnant, so cows are constantly and forcefully inseminated. Their young babies are taken away and many become veal. The majority of cows are not milked by hand; they’re tethered to harsh mechanical machines that often infect their udders and cause great pain. Opt instead for coconut, almond or rice milks, or source from a vetted small-scale local organic dairy producer that treats their cows ethically.

7. Lobster: Considered a staple indulgence for seafood lovers, these intelligent and social creatures can live to be 100 years old if they’re not one of the 20 million killed each year for food. A captured lobster forced into a tank can suffer a great deal of stress, and their complex nervous systems are very sensitive to pain. Whether being cut open while alive or dropped into a scalding pot of hot water, lobsters captured for food rarely live out their remaining days free from suffering. Opt instead for fungus—like the lobster mushroom—which is meaty and buttery with a slight hint of seafood.